Description
Equipment
- Large zip-top bag
- Cutting board
- Chef’s knife
- Mixing bowls
- Large skillet (stainless steel, cast iron, or cast iron grill pan)
Ingredients
Units
Scale
For the Chicken
- 1 1/2 lbs boneless skinless chicken breast
- Juice of 1/2 lemon
- 2 tbsp olive oil
- 1 tsp Kosher salt
- Freshly cracked black pepper
- 1 1/2 tbsp za’atar
For the Salad
- 1 medium cucumber, diced
- 2 Roma tomatoes, cored and diced
- 1/2 red onion, diced
- Juice of 1/2 lemon
- Salt & pepper to taste
For the Cabbage Slaw
- 1 1/2 cups sliced red cabbage
- 2 tbsp red wine vinegar
- 1/2 tsp salt
- 1 tsp sugar
For the Wrap
- 6 large tortillas
- 1 1/2 cups Beet hummus
- 2 cups Romaine lettuce, chopped
- 8 oz crumbled feta cheese
- 1 1/2 cups Tzatziki
Instructions
- Marinate the chicken. Place chicken breasts in a large zip-top bag and seal it shut, removing as much air as possible. Using a meat tenderizer or other heavy object, pound the breasts to even thickness, about 1/2 inch thick. Open the bag and add the lemon juice, olive oil, salt, pepper, and za’atar. Seal the bag and place in the refrigerator to marinate for at least 30 minutes or overnight.
- Prepare the salad. In a small mixing bowl or container with a lid, combine the diced cucumber, tomato, and red onion. Add lemon juice and stir. Add salt and pepper to taste. Store in an air-tight container in the refrigerator until ready to assemble the wrap.
- Make the cabbage slaw. In a small mixing bowl, combine cabbage, red wine vinegar, salt, and sugar. Toss and let it marinate covered in the refrigerator for at least 30 minutes.
- Cook the chicken. Once chicken is marinated, heat your skillet or grill pan over medium-high heat. Add 1 tbsp oil. Remove chicken from the marinade and pat dry with a paper towel, adding more za’atar, salt, and pepper if needed. Cook for about 5-6 minutes per side or until outside is golden brown and internal temperature reaches 165ºF. Let the chicken rest on a cutting board for 5-10 minutes before dicing into cubes.
- Assemble the wrap. Heat the tortilla in a microwave for 15 seconds to make it more pliable. To the center of the tortilla, spread beet hummus, then top with a small handful of chopped Romaine, about 1/4 cup of salad, 1-2 tbsp crumbled feta, cabbage slaw, and diced chicken. Fold the sides of the tortilla in toward the filling, then take the side of the tortilla closest to your thumbs to fold the tortilla over toward the open end of the wrap. Use the tortilla to tuck your ingredients in as you roll the wrap shut. Optional: Place the wrap in a skillet to toast the burrito to help it stay sealed shut!
- Serve and eat! Serve the wrap with homemade tzatziki and enjoy!
Notes
- You can cook the chicken however you prefer. Grilling leads to the best flavor (if I had a grill, I’d be grilling my chicken ALL the time). You can also air fry the chicken. I generally don’t like to bake chicken breast, so I do not recommend that method.
- The salad can be prepped ahead of time and will be okay in the refrigerator for up to 4-5 days.
- If you don’t like beets and don’t want to make beet hummus, follow my beet hummus recipe but just remove the addition of beet. Or use your favorite store-bought hummus.
Nutrition
- Serving Size: 1 wrap
- Calories: 632
- Sugar: 9.6 g
- Sodium: 1147.6 mg
- Fat: 28.6 g
- Carbohydrates: 49.1 g
- Protein: 45.4 g
- Cholesterol: 125.7 mg
